Reviewed: Apr. 17, 2009

I've been trying a lot of lentil recipes lately because my family is trying to eat cheap and healthy meals. This is one of my favorites. I usually don't like soups very much, but I did like this. It doesn't need the sherry though.

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Googers

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Reviewed: Mar. 24, 2009

This was good. I didn't have a green pepper so I used red. I wish I had doubled the mushrooms, though! I normally like sherry, but I didn't care for it in this soup. I'll just leave it out when I reheat my leftovers. Next time, I might even add some shredded chicken breast, but it was fine without it.

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braillegirl

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Reviewed: Sep. 29, 2008

Very easy and very good. I substituted half the chicken broth for beef broth to give it a more hearty flavor.

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ND303

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Reviewed: Sep. 28, 2008

Delicious! I used homemade veggie broth and extra chicken broth I had lying around. I simmered for about 1 hr and had to add about 2 extra cups of broth because it was so thick. I also used rosemary and thyme in addition to the basil (I also added extra basil). I loved it!

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danib

Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 14, 2008

substituted some water with tomato sauce as we had not tomato paste, used vegetable broth instead of chicken broth, nice simple soup that we will be making again!

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SporkBoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Nov. 20, 2007

Portobello mushrooms are hard to find where we live so when I ran across them I thought I'd try something new! So.. this soup was what I did. I have one word... BLECH! It was not even edible. My son asked me why the soup tasted like "bathwater!" and he wasn't being rude - he was just asking like any 4 year old. Honestly, I'm not a negative reviewer, but I felt I needed to warn others...

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PREGOCOOK

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

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Reviewed: Nov. 11, 2007

Very good! Next time I'd use less lentils and more mushrooms. A nice, easy, satisfying soup.

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Nick Strand

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Davis, California, USA

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Reviewed: Apr. 9, 2006

I thought this was just OK, nothing wrong with it but nothing special. We'll definitely eat it all but I probably won't make it again.

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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Singapore, Central Region, Singapore

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Reviewed: Apr. 30, 2004

Absolutely delicious and very, very easy. A nice change from the typical celery/carrot lentil soups. I used about half of the recommended amount of lentils so that it didn't get too thick, and it came out wonderfully. The tomato paste gave it a wonderfully rich flavor, so if you prefer your soups "brothier," go with less tomato paste. We skipped the sherry and just went with a sprinkling of parmesan and it was perfect. This probably would work well with cannellini if you don't have lentils on hand. Thanks for an excellent recipe!

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THERESA_M

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Reviewed: Feb. 15, 2004

I substituted celery for the green pepper & only added a dash of basil instaed of 4 teaspoons. I used a 32 oz. box of chicken broth & a 14 oz. can. The soup gets pretty thick though so you may want to add more broth, possibly at the end. I did simmer the soup for longer than the recipe said. It tastes good with & without the added sherry.

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FBA

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Reviewed: Feb. 9, 2004

This is a balanced, hearty soup which will be especially popular on winter nights. I only had 4 cups of broth so mine turned out a little more like stew than soup but is quite tasty anyway. I wouldn't suggest serving this to anyone who doesn't like lentils as the flavor definitely comes through, but the onion and pepper flavors are less pronounced. I might top some of the leftovers with sour cream and a little salt instead of parmesan. Next time I make this I will probably add more mushrooms.

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